Sunday, September 25, 2016

EVE’S PUDDING

Eve's Pudding with Alpro Soya Custard

The finished Eve's Pudding

I am at the end of a rewrite of novel #4, Becoming Belle, and I have, as usual, got my heroine eating her way through the plot. Early in the novel, Belle's domineering mother (in an off-page moment of sweetness) makes an Eve's Pudding for Belle and her two sisters to enjoy while their parents are dining with the regiment. So, naturally, I had to make one and try it for myself :) It's research.

The cooking apples with lemon juice and sugar mixed in

I used Bramley apples because they're the best ones for this recipe. But, also, because when I was in England in August, doing final on-the-ground research for the book, we drove through the pretty village of Bramley in Surrey.

A fine Bramley (or 'Brailsford' ;))

However, it turns out Bramley apples actually originated in Nottinghamshire and were named after a butcher called Matthew Bramley. But! The apple tree was planted by a girl called Mary Ann Brailsford - Mr Bramley bought the cottage and garden where she planted her tree. So, we should be making our Eve's Pud with Brailsfords, really :)

The apples with the batter poured on

After all that, I made the pudding today for my husband's birthday, we had it with custard, and it was delicious. The apples stew together and are nicely tart-sweet, and the flaked almonds give bite.

INGREDIENTS

Filling:

3 Bramley cooking apples (peeled, cored and thinly sliced)

75g brown sugar

1 tablespoon lemon juice

Sponge topping:

150g self-raising flour

75g butter or marg (room temp)

75g caster sugar

1 egg (beaten)

100ml milk

A handful of flaked almonds (optional)

METHOD:

Pre-heat oven to 180˚C

Grease an ovenproof dish.

Mix the Bramleys with the granulated sugar and lemon juice.

Spoon the apple mixture into the prepared dish.

In a bowl, beat together the flour, butter, caster sugar, egg and milk to a batter with a soft dropping consistency.

Spread this over the apples and sprinkle with the flaked almonds, if used.

Bake in a pre-heated oven at 180°C, bottom shelf, for 45 minutes or until sponge is golden brown.

About Me

Nuala Ní Chonchúir was born in Dublin, Ireland; she lives in East Galway. Her third novel, Miss Emily, published under the name Nuala O'Connor, is out now from Penguin USA, Penguin Canada and Sandstone Press (UK).